Updated: Apr 29
These vegan marshmallows are airy and sweet. They pair perfectly with hot chocolate; you can use them to make s’mores, Rice Krispies treats, put them in a batch of brownies for that something extra, or to eat when you are craving something sweet.
Prep Time: 20 minutes
Cooking Time: 1 hour 40 minutes
Cooling Time: 6 -24 hours
Total Time (prep + cooking + cooling): 8-26 hours
Serves for 4+ people
vegan, vegetarian, dairy-free, gluten-free, low-carb, keto, paleo, halal, kosher
½ cup aquafaba (the water from a can of chickpeas)
½ tsp cream of tartar
1 Tbsp vanilla paste
½ cup cold water
2 Tbsp agar agar powder
1 ¼ cup coconut sugar
¼ cup powdered sugar
¼ cup all-purpose flour
2 Tbsp avocado oil
1. Add the aquafaba into your mixer along with the cream of tartar. Attach the whisk attachment, lower the mixer top, secure, and set on high. You will keep the mixer on this speed and continue mixing for 40 minutes or until firm peaks start to form.
2. Once firm peaks are formed (the aquafaba is now white, fluffy, and stays standing when the whisk is lifted out of the mixing bowl) keep your mixer on medium speed and add the vanilla.
3. After adding the vanilla place your mixer back on high speed and mix for another 10 minutes.
4. While mixing put the cold water and agar agar in a small saucepan. Bring to a boil and allow to simmer for 2 minutes, stirring continuously.
5. After the 2 minutes, add the sugar, bring to a boil again, stirring continuously until the temperature reaches 115 degrees celsius.
6. Once the sugar is at 115 degrees celsius, remove from heat and turn the mixer to the lowest speed. Start adding the sugar VERY slowly. I use a spoon and slowly add it by the spoonful. If you do this step too quickly, it can cause your aquafaba to collapse.
7. After adding the sugar, turn the mixer back to high and mix for an additional 10 minutes. If you are going to color your marshmallows, do it at this step.
8. Mix your powdered sugar and flour in a bowl. Oil and sprinkle a tray/dish with your sugar and flour mixture. This step will prevent sticking.
9. Spoon your marshmallow mixture onto the prepared paper and let set in the refrigerator. This will need to set for at least 6 hours up to overnight.
10. Once the mixture has set, using a spatula, lift the set marshmallow off the baking mat onto a cutting board and cut into pieces. You can store your marshmallows in an airtight container layered with parchment paper in the refrigerator for up to five days.
※ If you do decide to use this marshmallow recipe for rice krispies treats, you will need to melt them on the stovetop with coconut oil or vegan butter.
★ ABOUT CHEF
Kerrie Russell and Nick Johnson